Salmon and White Bean Salad: The Easy Meal that Saves the Day
This Italian-inspired salmon and white bean salad is a quick weekday meal that the entire family can enjoy. This salad comes together in a flash, perfect for busy weeknights or meal prep. Air-fried salmon adds a touch of smokiness, while a mayo-free lemon vinaigrette dressing ties everything together beautifully.
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This Salmon and White Bean Salad offers a burst of flavor and protein, making it a great choice for lunch or dinner.
Air-fried salmon cooks quickly, making it perfect for busy schedules or meal prep. A bright, lemony dressing elevates the ingredients, while white beans provide a filling base. Chopped vegetables and crumbled feta cheese add pops of texture and contrasting flavors.
This salad is easily customizable. Adjust the vegetables based on your preferences, or add fresh herbs for a touch of greenery. Enjoy it on its own for a lighter meal, or pair it with whole-wheat bread for a more substantial option.
Ingredients
Salmon: Use fresh salmon fillet with vibrant color and firm flesh. Using a skin-on salmon fillet for air-frying helps keep the fish moist and flavorful.
White Beans: Rinsed and drained white beans of any variety (cannellini, navy, Great Northern, etc.) provide a satisfying base to the salad. Choose your favorite or what you have on hand.
Lemon Vinaigrette Dressing: A simple vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, fresh lemon zest, and lemon juice provides a bright acidity and depth of flavor that ties all the elements of the salad together.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a small bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Pat the salmon dry and brush the marinade all over the flesh side.
Step 2: Line the air fryer basket with parchment paper and place the salmon skin-side down. Air fry at 400℉ for 7-10 minutes or until cooked through (depending on the thickness of the fillet).
Step 3: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, salt, and pepper.
Step 4: Combine cannellini beans, cherry tomatoes, red onion, cucumber, feta cheese, oregano, and rosemary in a large mixing bowl. Season it lightly with salt, pepper, and lemon juice (this is optional, but I highly recommend it).
Step 5: Transfer it to a serving plate.
Step 6: Place the cooked salmon fillet on the beans (you can also flake it if preferred). Drizzle the dressing over the salad and salmon.
Expert Tips
- Prepare all the ingredients ahead of time, including chopping vegetables, crumbling feta cheese, and mixing the salmon rub. This streamlines the cooking process and ensures a smoother workflow.
- Before seasoning the salmon fillet, pat it dry with paper towels. Removing excess moisture helps the seasoning adhere better and promotes a crispier crust when air-fried.
- Do not skip preheating the air fryer. This ensures that the salmon cooks evenly and develops a crispy exterior.
- Air-fry the salmon just until cooked through. Overcooked salmon can become dry and rough. Aim for an internal temperature of 145℉.
Serving Suggestions
This versatile salmon and bean salad is a light lunch or refreshing dinner. Enjoy it on its own for a satisfying and protein-packed meal, or pair it with whole-wheat bread or crusty rolls for a heartier option.
It also makes a great starter for dinner parties. And don’t forget, it’s perfect for packing as a quick lunch or preparing ahead for busy days.
Storage Tips
Store any leftover portions in an airtight container in the refrigerator for up to 2-3 days. Before serving, allow it to come to room temperature for the best taste.
Avoid freezing the salmon bean salad, as it may alter the texture of the salad. If meal prepping, store the salad and grilled salmon separately and assemble just before serving.
Recipe FAQs
Yes! Swap the air fryer for the grill! Preheat the grill to medium-high heat, season the salmon, and grill skin-side down for 3-4 minutes. Flip and cook for another 2-3 minutes (145℉ internal temp). Let it rest before adding to your salad.
Yes, you can substitute dried herbs for fresh. Use ¼ teaspoon each of dried rosemary and oregano for this recipe.
This recipe is a great starting point for customization! Feel free to experiment with chopped bell peppers, Kalamata olives, crumbled avocado, or even a handful of fresh spinach or arugula.
If your salad feels dry, add a drizzle of extra virgin olive oil or a splash of additional lemon juice before serving.
More Salad Recipes
- Make lunch exciting with this Indian-inspired Paneer Tikka Rajma Salad! A delightful combination of protein-rich paneer tikka, kidney beans, and a colorful array of vegetables, all tied together with a creamy yogurt dressing
- Upgrade your lunchtime routine with this easy tuna chickpea salad! Packed with flavor and a creamy avocado dressing, it’s the perfect summery meal.
- Whip up a delicious and satisfying vegan side in under 30 minutes! This Moroccan lentil and roasted carrot salad is packed with flavor and perfect for a busy weeknight.
If you tried this Salmon and Bean Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
For the Salad:
- 1 15 oz can cannellini beans rinsed and drained
- ½ cup cherry tomatoes halved
- ¼ cup red onion chopped
- ½ cucumber diced
- ¼ cup feta cheese crumbled
- 1 tespoon fresh rosemary chopped (optional)
- 1 teaspoon fresh oregano chopped (optional)
For the Salmon:
- 1 6-8 oz salmon fillet skin-on
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Marinate the salmon: In a small bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Pat the salmon dry and brush the marinade all over the flesh side.
- Roast the salmon: Preheat the air fryer to 400℉ for 2 minutes. Line the air fryer basket with parchment paper and place the salmon skin-side down. Roast for 7-10 minutes, or until cooked through (depending on the thickness of the fillet).
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, salt, and pepper.
- Assemble the salad: Combine cannellini beans, cherry tomatoes, red onion, cucumber, feta cheese, oregano, and rosemary in a large mixing bowl. Season it lightly with salt, pepper, and lemon juice (this is optional, but I highly recommend it). Transfer it to a serving plate.
- Serve: Once the salmon is cooked, remove it from the air fryer and let it rest for a few minutes. Place the salmon fillet on the beans (you can also flake it if preferred). Drizzle the dressing over the salad and salmon. Serve immediately.
Notes
- Prepare all the ingredients ahead of time, including chopping vegetables, crumbling feta cheese, and mixing the salmon rub. This streamlines the cooking process and ensures a smoother workflow.
- Before seasoning the salmon fillet, pat it dry with paper towels. Removing excess moisture helps the seasoning adhere better and promotes a crispier crust when air-fried.
- Do not skip preheating the air fryer. This ensures that the salmon cooks evenly and develops a crispy exterior.
- Air-fry the salmon just until cooked through. Overcooked salmon can become dry and rough. Aim for an internal temperature of 145℉.
